Monday, March 3, 2014

Badam Doodh / Almond Milk Shake

We Indians, surely have a thing for milk. The fascination and fixation for milk even produced a legend like Milkha Singh, though it is sheer coincidence that even the name begins with the word 'milk'. Then, there's the fascination for milk-based drinks and milkshakes that come in myriad varieties and flavors, with uses that range from thirst quenchers to desserts to energy drinks and even cannabis (bhang)-based cocktails called as thandai. A good glass of milk, boiled with a clutch of crushed dry fruits like almonds, pistachios, walnuts, dates, and more, laced with cardamom or chironji seeds, served chilled or warm, is surely a comfort drink for a sweltering hot day or a shivery cold night.

Boil the milk and keep aside. After a few minutes strain it to take out any of the cream that forms on top. Grind the almonds in 1/4th cup milk to a fine paste. Add this paste to the rest of the milk and strain it if you like especially for children. I prefer not to strain it. Then add the sugar, saffron strands and cardamom powder. Mix well and keep in the refrigerator to cool. Serve it either cool or chilled.

For people with lactose intolerence try the same with almond milk. Soak about half a cup of almonds overnight or even upto 24 hours and grind to a fine paste. Then add water and pulse it once more. Use a fine mesh sieve to separate the milk. Grind the leftover nut pieces with a little water and again sieve to get the fine milk, discard any remains. Add the sugar, saffron strands and cardamom powder. Mix well and keep in the refrigerator to cool. Serve it either cool or chilled.